Pengaruh Konsumsi Nasi Kuning Instan Terhadap Perubahan Kadar Glukosa Darah Secara In Vivo

The Effect of Instant Yellow Rice Consumption on Changes of Blood Glucose Levels: In Vivo

Abstract

Instant yellow rice is an innovation derived from traditional Indonesian yellow rice, designed to extend shelf life and improve product practicality. Its production involves repeated heating and cooling processes that trigger starch retrogradation. Retrograded starch is more resistant to digestion and may reduce postprandial glucose spikes, which is beneficial for individuals with diabetes mellitus. However, no studies have yet investigated the impact of instant yellow rice consumption on blood glucose levels. This study aimed to evaluate the effect of instant yellow rice consumption on changes in blood glucose levels in vivo. A Completely Randomized Design (CRD) was applied with independent variables of drying time and temperature, consisting of three treatments: 50 °C for 6 hours (F1), 60 °C for 5 hours (F2), and 70 °C for 4 hours (F3). The research was conducted in two stages: instant yellow rice production and blood glucose testing using male Wistar rats as subjects. Data were analyzed using one-way ANOVA followed by Duncan’s test at a 5% significance level. The results showed that subjects receiving F1 exhibited the highest blood glucose spike compared to F2 and F3, but still lower than the control group. Treatments F2 and F3 demonstrated nearly similar blood glucose responses, as starch retrogradation was fully achieved. Among the tested formulations, F2 was identified as the optimal treatment, effectively suppressing blood glucose spikes while minimizing nutrient degradation risks.